Salted Caramel Pumpkin Cheesecake

{ pumpkin cheesecake + salted caramel }

Salted Caramel Pumpkin Cheesecake

I was hesitant to put this pumpkin cheesecake recipe up after Thanksgiving. Then I saw that Martha Stewart had pumpkin pie in her top ten list of Christmas desserts…so it suddenly felt relevant. Suddenly.

This pumpkin cheesecake is one of those recipes that you can make a few days ahead, the whole thing, and not give it another thought until dessert time. Boom. There’s another reason this made it up here… Y’all been too kind and askin’ for the recipe! I had to oblige. Had to. You like how I’m pulling out my southern hospitality? I get to do that even though it’s been generations since we set foot down there. It’s like a recessive gene I have. That’s right, along with the OCD thing. My relatives were down there churning out moonshine, picking banjos and doing lord knows what else. It’s only natural I’ve become who I am. My grandfather would tell us stories about the two uncles that lived down by the river, in a cave no less, making bootleg booze. I’m not making this stuff up. Was my grandfather? I have no idea. But I love the idea. If we meet someday, it will explain LOTS.

The inspiration for this pumpkin cheesecake comes from a Food & Wine recipe, mid-2000s. We were in Beijing and, if I’m not mistaken, my mom sent me this particular Food & Wine magazine in the mail. It wasn’t especially easy to procure US mags in the PRC. And if you could find them they were outdated and expensive. I’ve made some changes to the recipe (standard). If there are people with nut allergies, I omit the pecans in the crust. In fact, I’ve always made it without the pecans as my family has a strain of nut paranoia running rampant. This was the first year I included the pecans and, honestly, I couldn’t tell the difference. I completely changed the instructions…the salted-caramel thing is all me. I also changed the spices…you know me and five-spice. I hit it hard this time of year. Come January you won’t hear a peep about five-spice powder from me until next holiday season. Promise.

I would link to the original recipe for you to compare, but I seriously can’t find it online and my pulled-out magazine page has no date. Go figure. When I sat down to write this I thought to myself that I literally had nothing to say. See how that went? Next time I say I have nothing to say, mix yourself a cocktail and put your feet up. We’ll be here awhile. I highly recommend a hot toddy and some holiday music while you make this. I’m cranking out the Burl Ives right now. LOVE. Perhaps a little nip of moonshine? Nobody’ll know girl.

UPDATE: I have some great cheesecake-making tips here, check them out if you’re new to the cheesecake world. Real quickly, make sure you beat everything on low, give the cheesecake a water bath and let it cool in the oven after baking, with the oven turned off and the door cracked. I’ve added these tips below! Rebecca xo

Salted Caramel Pumpkin Cheesecake

Serves 8-12

INGREDIENTS

For the Pumpkin Cheesecake

  • 1 15-ounce can of pureed pumpkin (1 3/4 cups)
  • 8 whole graham crackers (use 10 if you omit the pecans)
  • 1/2 cup pecans (totally optional)
  • 2 tablespoon packed brown sugar
  • 5 tablespoons unsalted butter, melted
  • 14 ounces cream cheese, room temperature
  • 1 ½ cup granulated sugar
  • 1 teaspoon salt
  • 1 ½ teaspoon five-spice powder
  • 5 large eggs, room temperature
  • 1 cup heavy cream, room temperature
  • 1 tablespoon fresh squeezed Satsuma (you could sub with a tangerine or orange…I’m just obsessed with Satsuma’s this time of year)
  • 2 teaspoons pure vanilla extract

For the Salted Caramel

  • 1 ½ sticks of butter
  • ¾ cup packed brown sugar
  • ½ cup heavy cream
  • 1/2 teaspoon fine salt
  • 1 teaspoon vanilla
  • 1/2 tablespoon sea salt flakes for the top of the cheesecake

INSTRUCTIONS

  1. Spread the pumpkin puree on a couple of layers of paper towels to dry out a bit. It’s suggested about 2 hours…I’ve left it up to 15 hours and it was fine.
  2. Preheat your oven to 350 degrees F. Butter a 9-inch nonstick springform pan. I like to butter even though it’s nonstick…I hate sticking. If you don’t have a springform pan, don’t fret. This will still work in a similar-sized dish. I used a pie dish until I got a springform pan, because I typically don’t make cheesecake, and it worked fine. You just don’t see that pretty side view of the crust. It’s a little easier to cut the springform cheesecake as well (if you’re looking for a reason to invest in one).
  3. Put a kettle on to heat up some water. You’ll need this for your water bath.
  4. Put the graham crackers, pecans (if using) and brown sugar in a food processor and pulse until the mixture becomes a fine crumb. Drizzle the butter on top and pulse until just mixed. Press the mixture into the bottom of either the springform or the pie pan. Place the crust in the oven for 10 minutes or until it starts to turn a little golden. Don’t walk away and do something else here. It can happen fast and you don’t want it to burn. When done, set the crust aside for a bit to cool.
  5. Put the cream cheese and granulated sugar in an electric-stand mixer fitted with the paddle attachment and beat  on low until smooth. A couple of notes here… First, if you don’t have an electric-stand mixer you can use your beautiful arms and a spatula to beat it into submission. That’s how I did it when I was hanging in the PRC. Second, you don’t want to add too much air, at any point, into this creamy mixture we’re creating right now. Too much air can make unsightly cracks on your cheesecake. Thus keep it to a low-speed beating as much as possible. I don’t want you to panic about this now, because we have the awesome salted caramel to mask any of the above-mentioned fissures. But still, the goal is no cracks.
  6. Once the cream cheese is smooth, add the salt and the five-spice powder while the machine is on low.
  7. Scrape the pumpkin off of the paper towels and in with the cream cheese. Mix until completely combined. Add the eggs, one at a time, making sure they are completely incorporated before you add the next. Keep your machine on low here and continue to scrape down the sides of the bowl so that everything becomes a part of the mix.
  8. Lastly, throw in the cream, Satsuma juice and the vanilla. Mix until everything is co-mingled and smooth.
  9. Pour the mixture on to the cooled crust.
  10. Wrap your springform pan, with the crust in it,  in two layers of foil and set in a large roasting pan. Pour the pumpkin cheesecake filling in the springform pan.
  11. Put the roasting pan, with the pumpkin cheesecake in it, in the oven.
  12. Pour your boiling water in the pan being careful not to get any water in the springform pan. Fill to about 1 cm up the side of the cheesecake pan. Should be about 3 to 4 cups of water.
  13. Place in the oven. Check between 60-70 minutes.* The center will wiggle, but should not be liquid. Cook a little longer if it looks too jiggly.
  14. When the timer goes off, turn the oven off and let it sit in the oven for 30 minutes, with the door open, still in the water bath.  Most of the water evaporates in my oven, fyi.
  15. Cool for a couple of hours at room temperature. When cool to the touch, cover with plastic wrap and place in the fridge.
  16. When ready to make the salted caramel, place the butter and brown sugar in a sauce pan on medium-heat and whisk away until the sugar has melted. Pour in the heavy cream, 1/2 teaspoon of salt and vanilla (save the coarse salt for serving time). Bring to a boil and then reduce to a simmer for 5-ish minutes. Continue to whisk and stir as it cooks. You want the caramel to thicken a bit, and it will also thicken as it cools. Set aside to cool or refrigerate until ready to use.
  17. At dessert time, take the side of the springform pan off…you may need a knife to gently run along the side. If so, do this near the sink so that you can run the knife under hot water periodically so that the cheesecake doesn’t stick.
  18. Place the caramel in a microwave-safe bowl and microwave until just warmed a bit through. You don’t want it too hot and runny. I did it for about 15 seconds in my microwave. Let it cool just a hair (5 minutes). Pour the caramel on top of the pumpkin cheesecake. It should form a pond in the center, leaving about 2 centimeters around the edges. Voile. If you had any cracks, they are now mysteriously gone. No one will ever know. Sprinkle the 1/2 tablespoon of sea salt flakes over the top. Done. Pour yourself a mason jar of cognac to go with your slice. You done good.

*I’ve adjusted the cooking time…it needed longer than the time that was previously listed.

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4 Comments

  • 2pots2cook 2017/11/28 at 6:34 AM

    Sweet Heavens ! So glad to find this cake ! It is not the occasion that matters, it’s the mood :-) So, I’m in the mood to bake. Thank you so much !

    Reply
  • Elena 2017/10/13 at 10:14 AM

    He descubierto tu blog me encanta ,me gusta todo tengo que usar el traductor pues soy de España.Tus fotos tu forma de hablar llegas a los sentimientos bravo .saludos desde Mi tierra Coruña en España.
    Elena
    de :
    misrubiasuyo blog.wordpress.com

    Reply
  • DisplacedHousewife 2015/12/09 at 8:53 PM

    Hi Lauren, I don’t. When I created this recipe I didn’t use a water bath. You’ll see just above the recipe I link to another cheesecake recipe of mine with tips and it does suggest a water bath. I need to go back and incorporate the water bath (or note it) into this recipe because I really do believe that it helps to keep cracks at bay. I hope you make it — it’s one of our favorite holiday recipes!! xo

    Reply
  • Lauren 2015/12/09 at 8:03 PM

    Hi! You don’t mentioned a water bath here / yes? No? Thxo

    Reply

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